Tuesday, May 10, 2016

Focaccia bread

A soft bread with a nice crust is these type of bread. It needs a night to prove to get this wonderful big bubbles inside. You press on the outside and the bread springs back. It is not rolled out with a rolling pin, but you just push it out with your hands. That way it keeps all the air in.

You can either make some indentations with your fingertips or you use
some prickly rolling device to make little holes into the dough. Before
the bread is baked in the oven, give it a good brush with olive oil or
other oil. I used the tomato oil in which the sundried tomatoes were
stored in. A bit of rosemary and fresh thyme are imortant.